In the country of wine - "Vaktanguri". Eastern Georgia
The Georgians have a special method for the production of wine that is done in containers of stone. Its conservation is done in jars of clay surrounded by land. Even today, many houses in the country have a cellar of wine - so-called "marani" with the pressing of grapes and the earthenware jars placed underground. These wine jars are called "kvevri" and defended only by the stone tiles with which they are closed. Unlike the European method of production of wine, which includes the separation of the juice after pressing, the Georgians take the juice el'uva together for some time before the separation. This is what gives the wine its aroma Georgian and special strength.
Wine is an inseparable part of the traditional Georgian feast. At the Georgian table is the toast made by the head or "Tamada" and the wine is drunk from cups of clay or horns called "kantsi". It is impossible not to finish the glass to toast each and must also say a few words of circumstance inherent in the theme of the toast proposed. Even the folk songs are often sung to the table. To toast the most important Vaktanguri called by the name of a king of Georgia using horns of goat or cow and you get to drink a toast in a liter of wine. Warning to those who suffer from cirrhosis !!!!!!
The main wine growing regions are those of Kakheti in eastern Georgia and in the province of Imereti, where you can taste the different wines.